- 4 medium beetroots
- 1 knob ginger
- 125ml (½ cup) Greek yoghurt
- 125ml (½ cup) crushed ice
Peel and trim the beetroots, reserving the juice, and cut into quarters.
Peel and grate the ginger.
Place the beetroot and yoghurt in a blender and blitz until smooth.
Add the juice from the grated ginger and the crushed ice. Pulse once and serve immediately.